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Crispy Cotton Candy Cheesecake Bomb

Whimsical no-bake cheesecake bites with a cotton candy flavor, coated in white chocolate and a pink crispy cookie shell. The perfect party treat!
Print Recipe
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 20 bombs
Course: Dessert, Snack
Cuisine: American, Fun
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1-2 tsp cotton candy extract adjust to taste
  • 0.5 tsp vanilla extract
  • 0.5 cup graham cracker crumbs
Coating
  • 10 oz white chocolate melting wafers
  • 1 tbsp coconut oil
  • 20 Golden Oreos
  • 3-4 drops pink gel food coloring

Equipment

  • Hand mixer
  • Baking sheet
  • Parchment paper
  • Food processor
  • Microwave-safe bowl

Method
 

  1. Beat softened cream cheese and butter until smooth. Slowly mix in powdered sugar, cotton candy extract, and vanilla.
  2. Fold in graham cracker crumbs until combined.
  3. Scoop mixture into balls, place on parchment-lined baking sheet, and freeze for 20-30 minutes.
  4. Remove from freezer, roll into smooth spheres, and freeze again for 1 hour until solid.
  5. Pulse Golden Oreos in a food processor with pink food coloring until fine crumbs form. Place in a shallow bowl.
  6. Melt white chocolate wafers with coconut oil in the microwave in 30-second intervals until smooth.
  7. Dip frozen cheesecake balls into melted chocolate, then immediately roll in pink crumbs to coat.
  8. Refrigerate for 10 minutes to set before serving.

Notes

Keep chilled until serving for best texture.